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Categories:
sunflower oil stewing beef mushrooms onions flour oregano tomato puree vegetable stock weak red peppers rye bread fresh parsley Creme Fraiche
Viewed: 56 - Published at: 5 years agoIngredients
- 4 tablespoons sunflower oil
- 3 5/16 pounds stewing beef cut into small cubes
- 7/8 pound button mushrooms halved
- 4 onions thinly sliced
- 2 tablespoons plain flour
- 2 teaspoons dried oregano
- 3 tablespoons tomato puree
- 8 7/16 cups vegetable stock weak
- 1 9/16 cups roasted red peppers, drained and sliced
- 6 slices rye bread
- 6 tablespoons finely chopped fresh parsley
- 9/16 cup creme fraiche
Method
- Heat the oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper. Add the beef to the pan in batches and brown on all sides, 5-6 mins per batch, removing each batch to a platter when browned. Add the mushrooms and onions to the pan and cook for 2-3 mins. Add the tomato paste, flour and oregano and cook, stirring constantly, for 1 min. Return the beef to the pan, add the broth and bring to a boil. Reduce heat, cover and simmer very gently for 1 1/4-1 1/2 hours until the beef is tender.
- Stir in the roasted peppers and simmer for 10-15 mins. Divide the goulash among eight bowls and serve with the pumpernickel toast, parsley and sour cream.
